Cold Asparagus Bisque
Smooth and creamy cold asparagus bisque is a recipe you'll want to make all year long! This classic French soup is easy to make, takes only a handful of ingredients, and comes together quickly. Perfect as a first course or as a vegetarian main.
Servings 4
Calories 250kcal
Ingredients
- 1 1/4 lbs asparagus
- 2-3 tbsp unsalted butter
- 1 medium white onion, chopped
- 4 cups vegetable stock, low or no sodium
- 1/2 cup heavy cream
- squeeze or two lemon juice
- kosher salt and black pepper, to taste
- heavy cream and fresh thyme leaves, optional topping
Instructions
- Break off the tough ends of the asparagus. Chop into ~1 inch pieces. Reserve the tips separately.
- Melt butter in a large pot on medium heat until bubbling. Add onion and a pinch of kosher salt. Saute, stirring frequently, until soft. 8-10 minutes.
- Add asparagus stems and stir for 1 minute. Pour in stock and bring to a boil. Reduce heat to keep at a simmer until asparagus is tender, 10-12 minutes.
- Take off heat and let cool a few minutes. Then add cream and puree soup in the blender until smooth.
- Refrigerate soup until fully chilled, at least 3 hours and up to 1 day.
- When ready to serve, heat a pot of water to a boil and blanche asparagus tips, 1-2 minutes. Drain and move the tips to a boil of ice water.
- Taste soup and add lemon juice, salt, and pepper as needed. Serve with tips, drizzles of cream, and fresh thyme leaves.
Notes
- Serving Temperature: I find this soup to be best when fully chilled. If you want put it in the freezer for 15-20 minutes before serving.
- Topping Ideas: Crispy pancetta or prosciutto, croutons, cooked crab meat or shrimp, microgreens.
Nutrition
Calories: 250kcal